About five months ago, I saw this purple cauliflower at the Farmers' Market in Alhambra and couldn't resist taking it home with me even though it was a whopping $4!
According to Wikipedia, purple cauliflower is from anthocyanin (Hey! That's also the pigment that makes blood oranges red!), which is also present in red cabbage and red wine. So even though it was an arresting color and I like cauliflower and all, I didn't love it. I mean, what was I going to do with a whole head of cauliflower?
Turns out, I came up with three recipes. :P
Except, while purple cauliflower looks pretty in the raw, when cooked, eh, not so much. So these recipes were sitting in my queue until FoWC (as in friend of) Oanh of Halfway between Ca Mau and Saigon said she'd be "mondo-chuffed" if I would post these recipes for her. Well, I've never had anyone get "chuffed"
Picture taken without flash.
And with flash.
See! I told you purple cauliflower doesn't look so pretty when cooked. Obviously you can make this recipe with regular white cauliflower as well.
Roasted Purple Cauliflower with Bacon and Balsamic Vinegar
Adapted from Elise of Simply Recipes
As much cauliflower as you'd like, cut into 2-inch florets
A few strips of bacon, diced
A few garlic cloves, minced
A few drizzles of balsamic vinegar, or juice of half a lemon
A few drizzles of olive oil
A few dashes of parmesan cheese
Preheat oven to 400 degrees.
Cut up about a quarter of a head of cauliflower, about 1 pound, sectioned into florets. Tossed with two strips of diced bacon and two cloves of minced garlic. Drizzle balsamic vinegar and olive oil over it all. Add a few dashes of parmesan cheese on top.
Bake in oven for about 15 minutes or until crisp-tender. Toss again before serving as a side dish.
My other purple cauliflower recipes:
Gratin with purple cauliflower, fennel, and leeks
1 year ago today, I introduced some OC food bloggers to bun oc (Vietnamese water snail rice vermicelli noodle soup) at Vien Dong Restaurant in Garden Grove.